|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Observed queso cheese in hot holding cabinet at 98F. Maintain TCS foods in hot holding at 135F or above. CDI (corrected during inspection). The PIC (person in charge) reheated the queso cheese to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed cheese and pepperoni pizza on holding rack outside of the walk in cooler. The pizza was measured at 55F. The pizza shall be kept on either TILT/TPHC (time as a public health) procedure if held out of temperature compliance or at 45F or below. CDI. The PIC immediately cooked the pizzas in the oven. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
COMMENT: Observed a bag of egg rolls without correct date label. Label marked 9/20 to 9/28. Label the egg rolls with the correct date marks; per PIC they were pulled recently from freezer and the 9/20 date was incorrect. CDI. The egg rolls were cooked for lunch today as the dates were confirmed as okay. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF
TPHC procedures not being properly followed. Several breakfast food items not documented of their time as they were placed on the line. Follow the approved procedure and documenting of the times on the spreadsheet provided by company. Follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. CDI. The food was sold during the "snack" period (less than two hours) and was discarded as per the procedure during inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
COMMENT: Provide individually wrapped coffee stirrers at the coffee station. Store single-use and single-service articles to prevent contamination. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Replace the light bulbs that are out in the kitchen and the light that is going out in the walk in cooler. Maintain physical facilities and fixtures in good repair. |